Less wandering today and back to baking! As you know I believe that anything can be improved by adding chocolate. That even includes Chocolate Brownies! Big chunks of white chocolate are added to this recipe and baked into the gooey goodness. Lovely!
For a longtime, I have been on quest to find the perfect Brownie recipe, it’s been a nightmare for my family having to try each of them ;). This recipe is a combination of many. I don’t do the fussy melting the chocolate over the boiling water thing, you still can, but honestly it’s fine in the microwave as long as you just do it in short bursts.
These are simple to make and you end up with a perfect fudgy Brownie!
200g dark chocolate
170g salted butter
200g soft brown sugar
110g plain flour
1 teaspoon of baking powder
1\2 teaspoon of instant coffee dissolved in a teaspoon of warm water
100g white chocolate
1. Break the dark chocolate up into a heatproof bowl with the butter.
2. Microwave the chocolate and butter in short burst of no more that 30 seconds until the chocolate is just melted. I find 3 lots of 30 seconds is fine. When you stir everything together briskly, the rest of the butter will melt in – or you can melt them together in a heatproof bowl over a pan of boiling water.
3.Pre heat the oven to 180 degrees and line a square tin.
4. While the mixture cools to room temperature, weigh out the rest of the ingredients.
5. Add the sugar, eggs, flour, baking powder and coffee to the cool butter/chocolate mix and fold it together until its all incorporated.
6. Use a rolling pin to bash the white chocolate into chunks whilst still in its packet (less to tidy up).
7. Gentle fold the white chocolate chunks into the mixture.
8. Bake for 30 minutes – the top should have a papery, cracked look – 30 minutes should do it anymore and you might not get the fudgy centre.
9. Cool on a wire tray.
Enjoy! Tip – I always try to make it at least a day before I need it because the long you can leave it, the more fudgy the centre should be.